Chocolate Pan Cake

• 1 1/4 cup margarine or butter
• 1/2 cup unsweetened cocoa
• 1 cup water
• 2 cups unsifted flour
• 1 1/2 cups brown sugar (firmly packed)
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 can sweetened condensed milk (NOT evaporated milk)
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup confectioner's sugar
• 1 cup nuts (chopped)

Directions

Preheat oven to 350 degrees F. In a small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 9x13 jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In a small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and sweetened condensed milk. Stir in confectioner's sugar and nuts. Spread on warm cake.

By Robin

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